Come for the food, enjoy the view, savour the experience.
Just read the reviews on Trip Advisor and you’ll see what we mean when we say our students are trained to the highest of standards. Guests praise the restaurant—from the service, to the fine dining, to the view—with five-star reviews. Back in the kitchens, our students are getting hands-on experience in what it takes to deliver an extraordinary culinary experience.
Join us for dinner at the Lucy Maud Dining Room in November and receive 15% off your meal PLUS receive a Lucy Maud Loyalty Card as a token of our appreciation. Use your loyalty card as often as you like in December and receive a 20% meal discount; and any time in January for 30% off your meal!
Reservations are recommended. Call 902-894-6868 or visit us at hollandcollege.com/lmdr for more details.
Discount applies to food and non-alcoholic beverages only.
Discount cannot be used during the Christmas Buffet Lunches (Nov 29 thru Dec 15)
Make a reservation by email or by calling (902) 894-6868. Gift certificates available.
For banquets and special events, please contact our Banquet Coordinator at (902) 566-9652.
(October 12 to April 27)
- Lunch – 11:30 a.m. to 1 p.m.
Tuesday to Friday
- Dinner – 6 p.m. to 8 p.m.
Tuesday to Saturday
In addition to all Sundays, the Lucy Maud Dining Room will be closed on the following dates:
February 7th – 10th Students Transition Days
February 20th Islander Day
March 17th – 28th March Break
April 14th – 18th Easter
(April 28th thru October, 2017 closed for facility renovations)
Join us for our special eight-course dinners for only $50 + tax per person
Saturday, February 4
Saturday, March 11
FOGO ISLAND INN’S KITCHEN COLLECTIVE
Fogo Island Inn’s Kitchen Collective, a culinary dream team of inspired, curious and inventive chefs, is the embodiment of community and collaboration. The Collective’s seasonal menus are created around locally farmed, fished, foraged, hunted and raised ingredients, as well as historically traded food and drink. The Inn’s philosophy focuses on putting a new spin on the traditional dishes and techniques of the area. The collective approach means that fresh, exciting and unprecedented ideas are born in the kitchen every day.
Leading this collective is Chef Timothy Charles. he was raised in the small fishing village of Prospect, Nova Scotia. Growing up next to the ocean he developed a love a sailing and the outdoors. In his late teens he moved to the city of Halifax where he developed an interest in cuisine and the culinary arts. He learned his trade at The Culinary Institute of Canada in Charlottetown Prince Edward Island. After graduating he spent a few years at The Wickaninnish Inn in Tofino BC where he worked under Andrew Springett and Nick Nutting. He then decided to combine his love of sailing with cooking and spent the next few years traveling the world as a cook on tall ships. He is a founding member of the Inn’s Kitchen Collective. He joined the collective at the Fogo Island Inn, prior to its grand opening and has enjoyed the privilege of being part of the development of its culinary identity.
The eight course dinner is the grand finale for à la carte dining students before they move on to their next kitchen class. Under the guidance of Chef Paul Peters, they are responsible for creating and preparing an exciting gourmet tasting on these very special nights.
Please Note: there is no regular menu on eight course dinner nights. Seating is limited to 40 people. Reservations are required. If the Tourism and Culinary Centre is closed due to inclement weather, the dinner will be cancelled, and will not be rescheduled.